Preheat your oven to 350°F (175°C) and lightly grease a 9-inch (23 cm) pie pan. You can use a little butter or a spritz of non-stick spray whatever you have on hand.

In a mixing bowl, stir together your graham cracker crumbs, sugar, and melted butter until everything looks like damp sand.

Press this mixture evenly into your pie pan, working it up the sides a little. You can use the back of a spoon or a flat-bottomed glass to smooth it out.

Pop the crust in the oven for 8–10 minutes, just until it’s lightly golden and smells amazing. Let it cool while you prep the next layers.

In a microwave-safe bowl, melt your dark chocolate and butter together in 30-second bursts, stirring each time until silky and smooth.

Spread this chocolate mixture over the cooled crust. It doesn’t have to be perfect just even enough to create a beautiful base for your filling.

Let it set slightly (you can pop it in the fridge for a few minutes if you’re impatient like me).

In a large bowl, combine the mashed sweet potato and pumpkin, brown sugar, cream, eggs, cinnamon, nutmeg, vanilla, and a pinch of salt.

Pour the sweet potato filling right over your chocolate layer, smoothing it out with a spatula so it’s nice and even.

Now for the fun part scatter your mini marshmallows evenly across the top. They’ll puff up and turn golden as they bake, creating that irresistible s’mores vibe.

Bake for 20–25 minutes, or until the filling is set and the marshmallows are golden brown. Keep an eye on them near the end marshmallows go from toasty to burnt in seconds (trust me, I’ve learned that lesson the hard way).

Once done, let the pie cool completely. If you can, chill it in the fridge for an hour or two before serving it slices more cleanly and tastes even better cold.